Souffle
By VicentaLakin
Recipe Recommendations
- low-gluten flour 250g
- qingshui 125g
- white sugar 25g
- lard 40g
- mung bean paste stuffing appropriate amount
Steps for Souffle
1
Oily materials
2
Put flour and sugar powder in the basin, add pig oil, rub it in a flat powder form with your hands, add water, mix it evenly, rub it in a smooth face
3
Soaks, flour with pig oil... ..slice it evenly with a rubber razor until it's out of dry powder
4
Split the oil coats into two dough, one of which is evenly red
5
20 minutes loose
6
We'll split the red oil in ten
7
The white oil is divided into 10 equals
8
We'll split it 20 times
9
Pick up a red oil coat, roll it in, put it in a soak
10
Wrap it up and shut it down
11
It's a cow's tongue
12
From the top down, finish red oil, and so does white oil, roll up and relax
13
Again
14
Roll again
15
I'll do it in turn
16
20 minutes again
17
Then we'll split into two
18
Put the red leather on the white skin
19
Wrap it with a green bean soak and squeeze it in
20
When it's packed, keep it down
21
Wrap up all the lasagna in turn, cut every face with a knife and cut deep into the red skin
22
The oven is 170 degrees preheated, mid-level, top-fire, 30 minutes baked. I'll just see what's going on
23
DoneSouffle Make Tips
Baking: Middle rack, top and bottom heat, 170°C, bake for about 30 minutes. Oven temperatures vary, please use as a reference.